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Lacquered Spareribs

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Lacquered Spareribs

Lacquered Spareribs
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
You’ll be amazed at how tender these ribs are after only 25 minutes of cooking time-I know I was! The sauce is a sweet and tangy combo. Skim the fat off the sauce before reducing it.


  • 3/4 cup pineapple juice
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1/2 teaspoon ground ginger
  • 1 rack beef or pork spareribs (2 to 3 pounds total)


  • In an 8-quart pressure cooker, stir together pineapple juice, ketchup, soy sauce, honey, and ginger until well combined. Add ribs and toss to coat.
  • Place cooker over high heat. Once the pressure is up to high and the valve begins to rattle, reduce heat to medium-low (pressure will still be up, but not as high). Cook 18 minutes. Remove from heat. Allow pressure to come down on its own and once it has, remove lid.
  • Transfer ribs to a platter. Skim fat from surface of sauce and bring to a boil. Boil until slightly reduced, about 5 minutes. Brush some sauce on ribs and serve with remaining sauce.